Turmeric Ginger Chicken Rice Skillet Recipe

Turmeric Ginger Chicken Rice Skillet

This one-skillet wonder is packed with flavor and comes together in under an hour. The chicken is juicy and tender, the rice is fluffy and seasoned, and the whole dish is fragrant with turmeric and ginger.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (or breasts, cut into bite-sized pieces)
• 2 tsp ground turmeric, divided
• 2 tbsp olive oil, divided
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 cup long-grain white rice
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can low-sodium chicken broth
• 1/2 cup chopped fresh cilantro
• Salt, to taste

Cooking Guide:

1. Marinate the chicken: In a bowl, toss chicken with 1 teaspoon turmeric, 1 tablespoon olive oil, ginger, cumin, paprika (if using), garlic powder, and black pepper. Let marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Cook the chicken: Heat the remaining olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the aromatics: Add the onion to the pan and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another minute, stirring constantly.
4. Add rice and simmer: Stir in the rice and remaining 1 teaspoon of turmeric. Cook for 1 minute, stirring to coat the rice in the spices. Pour in the diced tomatoes and chicken broth. Bring to a simmer, then reduce heat to low, cover the pan, and cook for 15 minutes.
5. Finish the dish: Stir in the cooked chicken and chopped cilantro. Cook for an additional 5 minutes, or until the rice is fluffy and cooked through. Season with salt to taste.
6. Serve: Enjoy the Turmeric Ginger Chicken Rice Skillet hot, spooned onto plates.

Tips:

• For a richer flavor, use bone-in, skin-on chicken thighs. Just be sure to remove the skin before serving.
• If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
• Add other vegetables to the skillet for a more complete meal. Chopped carrots, broccoli florets, or bell peppers would all be delicious additions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
• To make this dish gluten-free, be sure to use certified gluten-free chicken broth.